Gochujang chicken wings and deep-fried cauliflower
By David Carter From Saturday Kitchen Ingredients For the gochujang sauce 1 tsp fennel seeds 1 tsp coriander seeds 150ml/5fl oz cider vinegar 200g/7oz caster sugar 80g/2¾oz gochujang (Korean chilli paste) For the tempura batter 100g/3½oz cornflour, plus extra for coating 250g/9oz plain …